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Whisky and Fine Dining: The Art of Food Pairing
pairing of food and drink has always been an important aspect
Adetola Fajembola
Anyone who enjoys the experience of fine dining no doubt finds the art of food pairing equally pleasurable. Fine dining has a long history, with many cultures developing their own sophisticated cuisines over time — cuisines intertwined with elaborate displays of colourfully and strategically placed ingredients and designed in appealing ways that invite the onlooker to take a bite.
The pairing of food and drink has always been an important aspect of dining, with wine often being the drink of choice for pairing food. For instance, one of the hallmarks of French haute cuisine is the combination of wine and food, since finding the perfect harmony of flavours and ingredients in a dish is its best-kept secret.
However, there has been a growing interest in pairing whisky with food, as more people have come to appreciate the complex flavours of this spirit and how it can enhance the flavours of food.
Today, there are many different types of whisky, from Scottish single malts to American bourbons and Japanese whiskies. Admittedly, Scotch whisky, which is often considered the benchmark of quality whisky, may have acquired a bit of snobbery over the years for its exclusivity; but whether it is the Speyside sherry sweetness of The Macallan, or the ashy smoke, heavily peated whiskies from Islay, whisky is always a great choice with the right food pairing. This is, in part, due to the increasing popularity of whisky, but more so because of a growing appreciation for its complex flavours and how it enhances that of food.
To truly appreciate the art of food pairing with whisky, it’s important to have an understanding of the complex flavours and aromas of whisky and consider a variety of factors. The Macallan, for example, is said to derive its flavour from the fresh spring water and the surrounding of its spiritual home; but as romantic as that is, it isn’t always the case. The type of grain used, the ageing process, the stills size, and the kind of cast used can greatly affect the flavour and character of the final product. The flavours of whisky can range from sweet, fruity, spicy, smoky and earthy to more complex and innovative flavours.
While there is undoubtedly some personal preference and taste involved in the process of pairing food with whisky, there are also scientific concepts that may be helpful in the combination. Sweetness, sourness, bitterness, saltiness, and spiciness are just a few of the characteristics that can be used to define how intense a food’s flavour is. Likewise for whisky flavour.
Therefore, one should first think about how strong the flavours are in both the food and the whisky. A delicate food may be overpowered by a whisky with powerful flavours, and vice versa. It’s usually ideal to match dishes with flavours that contrast with or complement the flavours of the whisky when consuming food and whisky together. For instance, a smokey whisky may go well with sweet desserts, but a sweet whisky may not go well with sweet desserts or fruit-based foods. For the launch of its Harmony Collection Fine Cacao, The Macallan masterfully paired the chocolate-inspired Harmony collection Fine Cacao with complementing dark chocolate and chocolate gourmets.
The temperature of the food is a close second to its intensity. Hot, spicy foods may pair well with whiskies with a more cooling, refreshing texture, such as those with a hint of mint or eucalyptus. Cold foods, such as salads or sushi, may pair better with whiskies that have a more warming, comforting texture, such as those with a hint of caramel or vanilla.
Another detail to consider when pairing food with whisky at a fine dining experience is the food’s texture, which can either enhance or diminish the whisky’s flavour. For instance, a creamy dish can pair well with a whisky that is smooth and mellow, whereas a crunchy dish may pair well with a whisky that has a more robust flavour profile. In the same vein, heavier foods, such as rich stews and meat dishes, may pair well with heavier, fuller-bodied whiskies. Lighter foods, such as salads and seafood, may match better with lighter, more delicate whiskies, as the flavours and textures of both can readily be appreciated.
Preparation can also affect the texture of the food: grilled or roasted foods may have a more robust, smoky texture that pairs well with oak-aged whiskies with comparable flavours while fried or crispy dishes may have a texture that pairs well with whiskies that are more delicate and refined, such as those aged in sherry casks.
Undoubtedly, some foods pair better with whisky than others. Gourmet dishes, seafood, and a few vegetarian dishes are certainly appropriate for a fine dining experience and come together nicely with whisky. Gourmet dishes with rich and buttery flavours, such as foie gras, are often paired with single-malt scotch or an aged Irish whiskey in intimate dinner settings and romantic dinner dates. Seafood, on the other hand, is comfortably served for formal and informal occasions.
Whether between business partners or lovers, it is essential to consider the type of seafood served as well as the dish’s flavours and textures. Oysters are a classic seafood dish that combines well with whisky. Aside from the fact that oysters can be found close to many distilleries in Scotland, the briny and salty flavour of oysters can be balanced by the complex flavours of many whiskies from Islay, and many whisky aficionados believe that an oyster shell is perfect for drinking whisky. Lobsters, prawns, and salmon are other seafood favourites that complement whisky quite well.
Vegetarian dishes aren’t typically associated with whisky and food pairings, but they might be a fun option to try. Roasted veggies’ caramelized, natural, and earthy flavours can be accentuated by the smoky and strong tones of Scotch or a slightly sweet Tennessee whiskey, making for a delightful tasting experience. Also, chocolates and caramels are traditional dessert options, but fruit-based desserts can be quite a hit too: they combine well with a light, fruity whisky. Speyside Whisky with vanilla undertones pairs well with bread pudding, vanilla sauces, and chocolate brownies. In any case, a dessert’s sweetness and richness can be heightened by diverse flavours, resulting in a really decadent partnering experience.
As whisky and food pairing continue to gain popularity, we can expect to see new and innovative pairings emerge in the coming years. This will open up new possibilities for flavour combinations and cultural exchange, and further expand the horizons of whisky and food pairing. So, next time you sit for a fine dining experience, and you are tempted to ask for a bottle of your favourite wine, reach out instead for a bottle of scotch and enjoy an exciting, fine dining experience.
Adetola Fajembola is a writer and communications consultant living in Lagos
